Category: Native Cuisine

When Malacca was still under colonial rule as the British Crown Colony of the Straits, Mr Puah Sen Fong (transliteration) who originated from Qiongzhou (now Hainan) established himself in Machap, producing oven-dried bread strips for the locals. Since 1935, Kenn Guan Hiong has been succeeded for four generations. 83 years later today, Roti Kok has become a household favourite in the southern region of Malaysia.

After the founder, Mr Puah Sen Fong (transliteration), passed away in 1970, the second generation owner Mr Puah Chian Po (transliteration) took over operations of the bread factory, until handing it over to the third generation Mr Puah Kia Men in 2000. As the fourth generation, Mr Puah Chai Fei, completed his studies, he also helps his family in managing the age-old business. Freshly baked roti kok, pairing with rich aromatic coffee, is the collective memory of local residents growing up in Machap Baru. Several decades of changes have passed, yet the heirs prevail in maintaining the well-established business, this persistence enables younger generations to have a taste of the previous generation’s lingering warmth.

Text: Yew Wan Ting & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Music : Easy Day

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Located in Bukit Pelandok, Negeri Sembilan where the majority of the population hailed from Fú Zhōu, is a 60-year-old biscuit factory —— Swee Tin Biscuits. A Fú Zhōu biscuit specially made annually just before mid-autumn festival —— “wooden biscuit” (also known as “firewood biscuit”, charcoal grilled sesame biscuit, “war biscuit”, or even “mouldy biscuit”) are produced in celebration of the occasion. The oblate-shaped “wooden biscuit” has no filling, with a floured surface and sesame-coated bottom, a savoury flavour packed with the aroma of sesame. Due to the texture of the sesame biscuit becoming hard and dry after being left out for some time, and takes some effort to chew, more people prefer to dunk it in coffee, hence the nickname “wooden biscuit”.

The oven used in baking “wooden biscuit” is not the conventional oven, but a customized urn-like stove. After placing the biscuits into the stove, cover it with the lid which also serves as a charcoal tray filled with red-hot burning charcoal. Periodically, the charcoal tray needs to be lifted for ventilation to prevent the biscuits from getting burnt, as well as top up fresh charcoal to retain the heat. The manufacturing process particularly requires experience and skill, moreover it is time-consuming and laborious.

Swee Tin Biscuits persist in employing the traditional way of baking, the process complicated, and the heat intense. Therefore each year it is only available for two months in conjunction with the mid-autumn festival, its production is carried out on Thursdays and Sundays, extremely limited and rare. The factory also offers goods baked fresh daily such as red bean biscuits, bridal biscuits, maltose biscuits, teochew biscuits, butter cookies etc.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Music : Aldershof from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

In Sungai Udang, Melaka, there stood a handmade tofu factory which spun 50 years of history, each morning freshly producing firm tofu, fried tofu, soybean milk etc. The tiny tin-roofed tofu factory is located within the proprietor’s own courtyard, abiding by the traditional woodfire way of producing artisanal handmade tofu.

The procedures of manufacturing handmade tofu is tedious, the quality of the tofu entirely relies on the master’s cumulative experience over the years as well as mastery of the craft. Each segment including selection of beans, milling into liquid form, condensation, compression, slicing, and deep-frying, are factors which affect the quality of the end product. During the transformation process of soybeans from solid to liquid and back to solid, Handsome Ong and May Ong with their decades of experience, compress nicely the aroma of soybeans into each tofu cube.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Evon Pang
Music : Acoustic Instrumental from Youtube NCM

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Hainanese rice dumplings, or “Lap” in the Hainanese dialect, is not only a local speciality delicacy, it also symbolizes affection and good fortune. Embedded within is the appreciation concept from the depth of Chinese culture. Enjoying “Lap” in good times entwines fortune, while having “Lap” during bad times extricates bad luck. Gifting “Lap” in good times relay wishes and great expectations, while a gift of “Lap” received during bad times disclose comfort, and increase confidence to overcome difficulties.

“Lap” is made by weaving coconut leaves into a fist-sized, pillow-shaped shell. Back in the era of wars, the filling is solely made of glutinous rice, recent changes brought upon the addition of ingredients such as meat, Chinese marinated sausages, mushroom etc. After sealing the “Lap” shell, it is best to put into a pot of clear water and boil until fully cooked. Bulging pieces of savoury, coconut-scented “Lap” are ready to be served.

When devouring “Lap”, the coconut leaves must be slowly peeled off, layer by layer, signifying having loose cash on hand, disentangle and relieve from worries, thoroughly eliminate unpleasantness.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Cinematographer : Amelia Lim
Video Editor : Amelia Lim
Music : A Day To Remember from Bensound.com

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

Hainanese love to eat mutton, even more, the Hainanese like to drink herbal mutton soup for nourishment and to warm the body. This dish is a must-have during celebrations and festivals, it also symbolizes joy and happiness in Chinese New Year.

Mutton and Chinese medicinal herbs are the essence of the dish, the preparations are not to be treated lightly, with a wide range of ingredients required to make the dish. Special attention is given to the medicinal herbs used in this dish, so that the aroma of both the mutton and the herbs would achieve a perfect balance. The preparation process of this dish is time-consuming. First of all, trim off the fats and clean the mutton, then insert into boiling water to remove inorganic substances and blood. Once the mutton is drained, add in fermented soy bean curd and a pinch of seasoning ingredients, then mix evenly. After that, stir fry the mutton together with fragrant fried ginger slices and garlic. Subsequently, add in medicinal herbs, the soup from cooking the mutton bones, and the stir-fried mutton into the braising pot and continue to simmer. Finally, ingredients such as dried black fungus, dried bean curd strips, rice wine may be added according to personal preference, presenting variations in taste.

A pot of steaming hot mutton soup warms not only the body but also the heart. The unique taste beloved by Hainanese is to pair the soup with a homemade chilli dipping sauce.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Music : Acoustic Breeze from Bensound.com

COPYRIGHTS 2018 ECHINOIDEA SDN BHD